after dinner sneeze

a lot of g says, t says

sbraga: taste of the south

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t says:  What follows is a blow-by-blow account of a dinner kp had at Sbraga.  It is rare to hear kp gush about a restaurant like this.  So now that’s twice that Chef Sbraga proves that he can cook (for the first time, see here)…

kp says:

Duck Fat Biscuit with Bell Pepper Jam (no pictures): The biscuit looked nice and fluffy with multiple buttery layers. It was definitely nice and airy on the first bite with a nice subtle hit of duck fat. The bell pepper jam was delicately sweet with small amount of heat at the end; I wish though it had a been a little more heat like a jalapeño jam. For a Southerner this was a nice way to start off the meal.

Pimento Cheese Stuffed Jalapeño:  Now I was happy they were taking a Southern Staple and stuffing it into a jalapeño- something I have always wanted. So on first cut the cheese comes oozing out. It was warm and gooey with nice heat of paprika too. The outside crust was perfectly crunchy and not too heavy. It was served with some creme fraiche that was a great cooling element after the warm heat.

Pimento Cheese Stuffed Jalapeño: Now I was happy they were taking a Southern Staple and stuffing it into a jalapeño- something I have always wanted. So on first cut the cheese comes oozing out. It was warm and gooey with nice heat of paprika too. The outside crust was perfectly crunchy and not too heavy. It was served with some creme fraiche that was a great cooling element after the warm heat.

Collard Green Oysters Rockefeller: I love oysters and these crunchy delights were just amazing. They had this beautiful parmesean bacon crumble on top that was perfect to the salty ocean water flavor the oysters. The substitution of collards for typically spinach was money because that mild bitter taste was just perfect.

Collard Green Oysters Rockefeller: I love oysters and these crunchy delights were just amazing. They had this beautiful parmesean bacon crumble on top that was perfect to the salty ocean water flavor the oysters. The substitution of collards for typically spinach was money because that mild bitter taste was just perfect.

Eggs over Easy and Grits with Benton's Bacon Crumble: By far the standout of the meal was this grits dish. I am very particular about grits (t interjects: no seriously - taste kp's grits one day and you'll find out why) and these were perfectly cooked. They used broth from poached bacon to start the grits. They were perfectly creamy and seasoned to perfection. The eggs and bacon were a nice cut of salt into the  grits. The romano cheese and prosicutto on top were a nice cold contrast to the hot eggs and grits. You could tell a lot of love was put into this one.

Eggs over Easy and Grits with Benton’s Bacon Crumble: By far the standout of the meal was this grits dish. I am very particular about grits (t interjects: no seriously – taste kp’s grits one day and you’ll find out why) and these were perfectly cooked. They used broth from poached bacon to start the grits. They were perfectly creamy and seasoned to perfection. The eggs and bacon were a nice cut of salt into the grits. The romano cheese and prosicutto on top were a nice cold contrast to the hot eggs and grits. You could tell a lot of love was put into this one.

Crab fritter, pickled green tomatoes & hominy: I really liked the fact they switched up the classic fried hushpuppy into a crab fritter. I loved how they resisted frying the green tomato too. The crab fritter was nice and crispy on the outside and then interior was nice a soft. The tabasco mayonnaise as the dipping the sauce was a nice subtle heat with meal. The acid of the pickled tomato was nice cut into the heaviness from the fritters. I do wish though that fritters were a little more crunch and browned a little more for my tastes.

Crab Fritter, Pickled Green Tomatoes & Hominy: I really liked the fact they switched up the classic fried hushpuppy into a crab fritter. I loved how they resisted frying the green tomato too. The crab fritter was nice and crispy on the outside and then interior was nice a soft. The tabasco mayonnaise as the dipping the sauce was a nice subtle heat with meal. The acid of the pickled tomato was nice cut into the heaviness from the fritters. I do wish though that fritters were a little more crunch and browned a little more for my tastes.

Tennessee Hot Chicken, cole slaw, white bread, pickles:  WOW! So this a traditonal Nashville fried chicken dish. Typically fried chicken with paprika and cayenne in the flour and after being fried the whole thing is dowsed in hot sauce.  Now the most drastic thing about Sbraga’s version was NO sauce.  But I won’t harp on him for doing this because the crunchy batter was perfectly seasoned with the right heat and even a little bit of tang too. The first was a heavenly mix spicy crunch crust with juicy meat of the guinea hen. Each bite had great heat (I wanted more but I like spicy) that didn’t set your lips on fire.  Now the coleslaw and ranch dressing was a lot of cream to accompany the chicken and I think a little overpowering for the chicken. I wish they had put a little less ranch on the plate and made the coleslaw with just vinegar and no mayo. There take on white bread was amazing, a simple crustless small piece served with the pickle was nice and simple and a good contrast to the slaw and chicken.

Tennessee Hot Chicken, Cole Slaw, White Bread, Pickles: WOW! So this a traditonal Nashville fried chicken dish. Typically fried chicken with paprika and cayenne in the flour and after being fried the whole thing is dowsed in hot sauce. Now the most drastic thing about Sbraga’s version was NO sauce. But I won’t harp on him for doing this because the crunchy batter was perfectly seasoned with the right heat and even a little bit of tang too. The first was a heavenly mix spicy crunch crust with juicy meat of the guinea hen. Each bite had great heat (I wanted more but I like spicy) that didn’t set your lips on fire. Now the coleslaw and ranch dressing was a lot of cream to accompany the chicken and I think a little overpowering for the chicken. I wish they had put a little less ranch on the plate and made the coleslaw with just vinegar and no mayo. There take on white bread was amazing, a simple crustless small piece served with the pickle was nice and simple and a good contrast to the slaw and chicken.

Smothered pork chops, brussel sprouts:  So these were a delight, typical of Southern “smohterering’ which means onions, tomato gravy that a meat is baked in. There version was just beautiful the meat was perfectly cooked and the gravy was nice and fatty with sweet onion taste. The gravy had the right thickness and salt and just really brought out the mild pork flavor.

Smothered Pork Chops, Brussel Sprouts: So these were a delight, typical of Southern “smothering’ which means onions, tomato gravy that a meat is baked in. There version was just beautiful the meat was perfectly cooked and the gravy was nice and fatty with sweet onion taste. The gravy had the right thickness and salt and just really brought out the mild pork flavor.

Pecan Pie, bourbon ice cream:  Now I love pecan pie, probably my favorite dessert after red velvet cake. The portion size was perfect after such a large meal. The crust was nice buttery flakiness. The filling was just the right amount of sweet with the pecans. But the real star of the plate was the bourbon ice cream- just phenomenal- sweet caramel and honey with nice bold smokey bourbon flavor.

Pecan Pie, Bourbon Ice Cream: Now I love pecan pie, probably my favorite dessert after red velvet cake. The portion size was perfect after such a large meal. The crust was nice buttery flakiness. The filling was just the right amount of sweet with the pecans. But the real star of the plate was the bourbon ice cream- just phenomenal- sweet caramel and honey with nice bold smokey bourbon flavor.

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Written by afterdinnersneeze

2 April 2013 at 7:33am

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